A Sweet Taste of Greek Tradition

Glyko tou koutaliou (“spoon sweet”) is a beloved Greek dessert, known for its simplicity and rich flavor. One of the most popular variations is **lemoni** (lemon), which captures the vibrant essence of Mediterranean lemons.

Made from whole or sliced lemon peels and sugar, this traditional delicacy offers a sweet and tangy burst of flavor in every bite.

Prepared by slowly simmering the lemon peels in syrup until they become tender and glossy, glyko tou koutaliou lemoni is typically served on a small spoon alongside a glass of cold water or a cup of Greek coffee.

Its bright, citrusy notes make it a refreshing treat after meals or a lovely accompaniment to plain yogurt or ice cream.

Beyond its taste, glyko tou koutaliou reflects the values of Greek hospitality (philoxenia), where guests are welcomed with sweetness and warmth.

This humble dessert is a reminder that even the simplest ingredients, when treated with care, can create something memorable and deeply satisfying.

Next time you crave a taste of Greece, try making or enjoying glyko tou koutaliou lemoni — it’s a bite of history, culture, and sunshine in one!

Ingredients

8 lemons (preferably organic, unwaxed)

1 kg (2.2 lbs) sugar

500 ml (2 cups) water

1 tbsp lemon juice

1 vanilla bean or 1 tsp vanilla extract (optional)

A few whole cloves (optional)

Blanched almonds (optional, for decoration)

Directions

Wash the lemons thoroughly. Using a vegetable peeler, remove the peel of the lemons in long, thin strips.

Roll each peel into a tight spiral and secure with a toothpick to hold the shape.

Place the peels in a large bowl of cold water. Let them soak for about 24 hours, changing the water 3-4 times during this period to remove bitterness.

Blanch the Lemon Peels

After soaking, boil the lemon peels in fresh water for 5-6 minutes to soften and remove any remaining bitterness.

Drain and rinse under cold water. You can repeat this boiling process 2-3 times if the peels still taste too bitter.

Prepare the Syrup

In a large pot, combine the sugar and water. Stir over medium heat until the sugar dissolves completely.

Bring the syrup to a gentle boil and add the lemon peels (still rolled up) and any whole cloves if using.

Cook the Sweet:

Allow the peels to simmer in the syrup for 45-60 minutes, or until the syrup thickens to a honey-like consistency. Be careful not to overcook it, as the syrup will thicken more as it cools.

Add the lemon juice and vanilla extract (or vanilla bean) during the last 5 minutes of cooking.

Cool and Store

Remove the pot from the heat and let the spoon sweet cool completely in the pot.

Once cooled, carefully remove the toothpicks from the lemon peel spirals and, if desired, tuck a blanched almond inside each spiral for decoration.

Transfer the sweet and syrup to sterilized jars.

To Serve:

• Serve 1-2 pieces of the lemon peel in a spoonful of syrup, often accompanied by cold water or alongside coffee.